Description
A hearty one-pan casserole featuring shredded chicken, rice, black beans, and corn, topped with melty cheddar cheese.
Ingredients
- 2 cups cooked, shredded chicken (rotisserie or poached)
- 1 cup uncooked long-grain white rice
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen and thawed or canned, drained)
- 1 cup diced tomatoes (canned with liquid drained or fresh)
- 2 cups chicken broth
- 1/2 cup sour cream (for topping)
- 1/4 cup chopped fresh cilantro (for finishing)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
- In a large bowl, combine shredded chicken, uncooked rice, taco seasoning, 1 cup of cheddar cheese, black beans, corn, and diced tomatoes.
- Pour in chicken broth and mix until evenly combined.
- Transfer to the greased casserole dish and cover tightly with aluminum foil.
- Bake covered for 45 minutes.
- Remove the foil, stir gently, and top with remaining cheese.
- Return to the oven and bake uncovered for an additional 15 minutes, until cheese is bubbly and golden.
- Let rest for 5-10 minutes before serving with sour cream and cilantro.
Notes
For a lighter version, swap half the cheese for reduced-fat cheese. Can use Monterey Jack or a Mexican blend instead of cheddar.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican